• 1 Cup Diced Onion
• 4-6 Cloves of Garlic, Minced
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 1 Pound Mild Italian Sausage
• 1/2 tsp Dried Red Pepper Flakes
• 1/2 Cup Butter
• 1/2 Cup Flour
• 4 Cups Chicken Stock
• 2 Cups Cauliflower
• 4 Russet Potatoes
• 4 Cups Chopped Kale
• 2 Cups Heavy Cream

Method-

Bake the potatoes and cool completely, peel and cut into bite size pieces.

In a large pot, sautee together the onions, garlic and sausage. Break up the sausage as you cook. Add in salt, pepper and red pepper and the butter. Stir in the flour once the butter is melted and reduce heat to low. Add in chicken stock and cauliflower and bring to a simmer. Cook on low for about 15 minutes, stirring often.

Add in kale and cooked potatoes and return to a simmer. Add in the cream and once again bring to a simmer. Remove from the heat and serve!